OFFICIAL CONTROLS OF FOODSTUFFS – CONTAMINATION OF CEREALS BY MYCOTOXINS OF THE GENUS FUSARIUM AND OCHRATOXIN A.

  • Jaroslav Remža State Veterinary and Food Administration of Slovak Republic, Department of foodstuffs non-animal origin, Botanická 17, 842 13 Bratislava, Slovak Republic
  • Jozef Bíreš State Veterinary and Food Administration of Slovak Republic, Botanická 17, 842 13 Bratislava, Slovak Republic
  • Mária Matúšová State Veterinary and Food Administration of Slovak Republic, Botanická 17, 842 13 Bratislava, Slovak Republic
  • Magdaléna Lacko-Bartošová Slovak University of Agriculture, Faculty of Agrobiology and Food Resources, Department of Sustainable Agriculture and Herbology, Nitra, Tr. A. Hlinku 2, 949 76 Nitra.
DOI: https://doi.org/10.5219/139
Keywords: mycotoxins, Fusarium, deoxinivalenol, nivalenol

Abstract

One of the most dangerous food contaminants are mycotoxins - secondary metabolites of toxinogenic fibre fungi considered the main plant pathogens. A variety of Fusarium fungi, which are common soil fungi, produce a number of different mycotoxins of the class of trichothecenes (T-2 toxin, HT-2 toxin, deoxynivalenol (DON) and nivalenol and some other toxins (zearalenone and fumonisins)). The Fusarium fungi are commonly found on cereals grown in the temperate regions of Europe.

In this work contamination of Slovak grain by toxins with focus on the genus Fusarium was monitored. The results of monitoring pointed at relative low contamination of Slovak grain by toxins the genus Fusarium from harvest 2008, which is documented by maximum as well as by average measuring data in comparison with valid legislation. Average measuring data of deoxynivalenol in year 2008 were in barley 48,8 µg.kg-1, in oats 90 µg.kg-1, in wheat 70 µg.kg-1, in rye 65,5 µg.kg-1, in maize 75,9 µg.kg-1. Average measuring data of zearalenon in year 2008 were in barley 0,8 µg.kg-1, in oats 9,1 µg.kg-1, in wheat 7,1 µg.kg-1, in rye 3,2 µg.kg-1, in maize 13,9 µg.kg-1. Average measuring data of T2 toxin in year 2008 were in barley 3,38 µg.kg-1, in oats 22,9 µg.kg-1, in wheat 15 µg.kg-1, in rye 2,9 µg.kg-1, in maize 13,9 µg.kg-1.

In year 2009 when presence of nivalenol in 79 samples was evaluated, detected levels varied from 5 to 1025 µg.kg-1, in case of those samples also deoxynivalenol was evaluated, detected levels varied from 25 to 965 µg.kg-1. The results pointed at higher contamination. In year 2010 when presence of nivalenol in 96 samples was evaluated, detected levels varied from 5 to 48 µg.kg-1, in case of those samples also deoxynivalenol was evaluated, detected levels varied from 5 to 2348 µg.kg-1. In this year the results pointed at the highest contamination over the past three years. Average measuring data of deoxynivalenol in wheat in year 2009 were 241 µg.kg-1. Average measuring data of deoxynivalenol in wheat in year 2010 were 552,25 µg.kg-1.


doi:10.5219/139

 


 

References

BETINA, V. 1990.  Mykotoxíny chémia – biológia – ekológia. Bratislava : Alfa, 1990, 285 s. ISBN 80-05-00631-4.

 

FAO. 2001. Safety evaluation of certain mycotoxins in Food.  FAO Food and Nutrition Paper No. 74, Rome, Italy.

 

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OUANES-BENOTHMEN, Z., EL-GOLLI, E., ABID-ESSEFI, S., BACHA, H. Cytotoxicity effects induced by Zearalenone metabolites, alfa Zearalenol and beta Zearalenol. On cultured Vero Cells. In Toxicology, vol. 252, 2008, p.72-77.

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EU EC DG Health and Consumer Protection. 2003. Reports on tasks for scientific cooperation. Task 3.2.10 „Collection of occurrence data of Fusarium toxins in food and assessment of dietary intake by the population of EU member states.“. Brussels, April 2003.

 

Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs (OJ L 364, 20.12.2006, p. 5–24).

 

Published
2011-03-09
How to Cite
Remža, J., Bíreš, J., Matúšová, M., & Lacko-Bartošová, M. (2011). OFFICIAL CONTROLS OF FOODSTUFFS – CONTAMINATION OF CEREALS BY MYCOTOXINS OF THE GENUS FUSARIUM AND OCHRATOXIN A. Potravinarstvo Slovak Journal of Food Sciences, 5(2), 63-66. https://doi.org/10.5219/139
Issue
Vol 5 No 2 (2011): Potravinarstvo
Section
Articles
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